Pressure Cooker Pumpkin Puree - - Oven - Slow Cooker

Serves 4 in about 20 minutes. A pressure cooker recipe built around sugar pie cinderella.

Ingredients

• 1-3 lbs sugar pie or cinderella pumpkin (or any "baking" or pie pumpkin)
• 1 cup water (2 cups for the 8 qt pot)

Method

1. Put the trivet/rack and 1 cup of water in the pot.
2. Cut stem off of pumpkin and set it on the trivet. Discard stem.
3. Make sure you can easily close the lid (if not, either take out the trivet or cut a little more off the top of the pumpkin).Close the lid and set the steam release knob to the Sealing position. Set to Manual (or Pressure Cook) and choose 9 minutes for a 1 lb pumpkin, 13 minutes for a 2 lb pumpkin, or 18 minutes for a 3 lb pumpkin.
4. Do a Quick Pressure Release when cooking cycle ends.
5. Leave it to cool a bit and scrape the skin off. Cut in half and scrape out the seeds and stringy portion of the center (if you cooked pumpkin whole).
6. Put the flesh in a food processor and process until smooth.*
7. Cut the pumpkin in half and scoop out the seeds and the stringy portion of the center. Set face down on a baking sheet.
8. Cook at 350 degrees (F) for 45 to 55 minutes, or until a fork goes into the flesh easily.
9. Leave it to cool a bit and scrape the skin off.
10. Put the flesh in a food processor and process until smooth.*
11. Cut stem off of pumpkin and set it in the slow cooker. If pumpkin is too large for the crock, cut in half and scrape out the seeds and stringy portion of the center.
12. Simmer on Low for 5-6 hours, or until a fork goes into the flesh easily.
13. Leave it to cool a bit and scrape the skin off. Cut in half and scrape out the seeds and stringy portion of the center (if you cooked pumpkin whole).
14. Put the flesh in a food processor and process until smooth.*

More instant pot ideas are in the instant pot collection.